CONNATES [1]. XVIII.
Take Connes and pare hem. pyke out the best and do hem in a pot of erthe. do þerto whyte grece þat he stewe þer inne. and lye hem up with hony clarified and with rawe zolkes [2] and with a lytell almaund mylke and do þerinne powdour fort and Safron. and loke þat it be yleesshed [3],
[1] Connat seems to be a kind of marmalade of connes, or quinces, from Fr. Coing. Chaucer, v. Coines. Written quinces No. 30. [2] Yolkes, i. e. of Eggs. [3] yleesshed. V. Gloss.